Thursday, January 27, 2011


I am not quite sure why this is called Spicy cornbread--unless it is for the sauted onions. Kathleen was helping me put this together and asked where the spice was! I was intrigued by this recipe since at the end, she said it tasted like corn on the cob. It was good cornbread, and excellent with honey butter on it(recipe will come tomorrow)

Taste of home bb

3 T butter, melted
4 T onion, chopped fine
Saute about 3 min, set aside to cool.

1 C. & 2 T. all-purpose flour
2 1/4 C. yellow cornmeal
2 t. salt
1/4 t. pepper (white or black)
1 1/2 T baking powder
3/4 t. baking soda

3 eggs
2 1/4 C. buttermilk*
6 T. butter, melted

Combine dry ingredients. Make a well in center of the dry ingredients, add eggs and buttermilk, mix to combine. Add melted shortening and add the butter/onion mixture. Put in 9 x 13 pan

Bake at 375 for 30-40 minutes until cornbread pulls away from sides of pan. Cool and slice into desired size.

**For the buttermilk, I just use 1 T. vinegar and milk .

This cornbread tastes like you're eating corn-on-the cob! :)

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